2-Ingredient Sweet Potato Pancakes

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If you thought pancakes were just for weekends, think again. Requiring just two ingredients, these scrumptious Sweet Potato Pancakes are an easy way to enjoy a great breakfast any day of the week! Plus, in addition to being a cinch to whip up, they are quite healthy.

Healthier, and Perhaps Even Tastier!

Easy 2-Ingredient Sweet Potato Pancakes: a New Twist On a Classic Meal

Unlike regular pancakes that weigh you down with calorie-dense butter and sugar, this recipe swaps those ingredients for one nutritious vegetable. Sweet potato provides both starch and sweetness, as well as an incredibly rich flavor. Meanwhile, this life-saving superfood ingredient also packs tons of vitamins, minerals, and carotenoids to give your eyesight and immunity a boost! These beyond easy Sweet Potato Pancakes are a sweet (and healthy) way to start to your day.

A Super Easy Breakfast!

Easy 2-Ingredient Sweet Potato Pancakes

All that you need to do is combine the peeled, cooked, and mashed sweet potato with the eggs in a bowl. Heat a skillet on medium heat and coat with non-stick spray. Pour about 1/4 of a cup of batter into the pan, and cook for a few minutes on each side. Repeat this process until all of the batter is used! Super easy, right? This recipe makes 6 pancakes, and offers 3 servings, however each serving is only 80 calories! This means that you could technically eat all 3 servings for less than 250 calories!

Feel Free to Change It Up

2-Ingredient Sweet Potato Pancakes

With that being said, while this recipe only requires two ingredients, you can add on anything that you’d like to make it a bit more filling! Top the pancakes off with a little bit of butter, honey, maple syrup, nuts, cinnamon, or even mixed berries! The options are pretty much endless. No matter which way you eat them though, they’re going to be delicious!

Easy 2-Ingredient Sweet Potato Pancakes

These scrumptious and easy 2-ingredient pancakes are the perfect breakfast option for any day of the week!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Keyword: Budget-Friendly, Quick and Easy
Servings: 3
Calories: 79kcal
Author: Nichole Furlong

Ingredients

  • 1 Cup Mashed Sweet Potatoes (about 2 medium potatoes, peeled, cooked, and mashed)
  • 2 Eggs

Instructions

  • Combine the sweet potato and egg. Stir well. If desired, add 1/2 teaspoon cinnamon.
  • Lightly spray a skillet with non-stick spray and heat on medium heat. Pour about 1/4 cup of the batter into the pan. Cook about 3 to 4 minutes, or until pancakes begin to bubble in the center. Carefully flip and cook for another 2 to 3 minutes. Once cooked, remove pancake from the pan and repeat the process until all the batter has been used. Grease the skillet as needed with non-stick spray in-between cooking the pancakes.
  • Serve hot. If desired, top with maple syrup, honey, coconut butter, fresh fruit, or your favorite jam!

Notes

This recipe should make 6 pancakes. 

Nutrition

Serving: 2Pancakes | Calories: 79kcal | Carbohydrates: 9g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 65mg | Fiber: 1g | Sugar: 2g
SmartPoints (Freestyle): 3

For another healthy twist on an indulgent sweet, check out our Sweet Potato Brownies! We have plenty more delicious breakfast options to choose from, too! After trying these super simple sweet potato pancakes, give any or all of these recipes a shot:

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11 Comments on "2-Ingredient Sweet Potato Pancakes"

  1. fluterific00  April 11, 2018

    I am on a strict food plan and I find these work great for sandwiches as well and really helps satisfy a bread craving. Just think of it as a different type of bread your using. Stays together pretty well. Also, add a dash of cinnamon to flavor things up to use them as pancakes. I go through a ton of sweet potatoes because of this.

    Reply
  2. Jean Allen  July 23, 2018

    What adjustments, if any, would be needed in order to use canned sweet potatoes? I need to eat grain-free for medical reasons. Thanks in advance!

    Reply
    • Nichole Furlong  July 25, 2018

      Jean, if using canned sweet potatoes, make sure to drain them really well. You might need to add another egg. I would even suggest changing the ingredients to 2 1/2 cups mashed canned sweet potatoes and 3 eggs.

      Reply
      • TPenn  August 27, 2019

        Would you just be able to sub canned pumpkin?

        Reply
        • Nichole Furlong  August 28, 2019

          Yes, however use a little less than the amount in the recipe. Canned pumpkin tends to have more water, as mentioned above you may need to add more egg.

          Reply
  3. Bunches McGuinty  October 25, 2018

    Does this work in a waffle maker?

    Reply
    • Nichole Furlong  October 27, 2018

      No, I would not recommend making this recipe in a waffle maker.

      Reply
  4. Shane  April 28, 2020

    Would you save leftover batter? If so, how long do you think it will last in the refrigerator?

    Reply
    • Gale Compton  April 28, 2020

      Shane, It’s best to use it the same day because of the egg. My recommendation would be to cook the pancakes and rewarm as needed. You can also freeze the pancakes by placing parchment paper between each cooked pancake and placing in a freezer ziplock type bag. Be sure to thaw in the fridge, the night before is best.

      Enjoy!

      Reply
  5. Christine  August 30, 2020

    I was excited to try these as I’m on a new diet for my diabetes, however they were a fail 😕.
    They did not cook thru, were to soft to flip and ended up burning.
    What am I doing wrong? Or any tips for success?

    Reply
    • Nichole Furlong  August 30, 2020

      Hi Christine, sounds like you might need to lower the temperature. You may also need to try a different pan (sometimes the wrong pan will cause the burning).

      Reply

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